Indulge in a delectable twist on the classic Caprese salad with our Caprese Stuffed Portobello Mushrooms recipe. With juicy Portobello mushrooms filled with creamy mozzarella cheese, tangy grape tomatoes, and fragrant basil, this dish offers a burst of flavor in every bite. Topped with a homemade balsamic glaze, it’s a delightful blend of savory and sweet that will tantalize your taste buds.
In our household, Caprese Stuffed Portobello Mushrooms have become a beloved favorite, especially for family dinners or gatherings with friends. I remember the first time I made these mushrooms for my husband; the aroma of garlic butter and melted cheese wafted through the kitchen, drawing him in before they even came out of the oven. As he took the first bite, his eyes widened in delight, and he declared them a new favorite. Since then, these mushrooms have been a staple on our menu, a dish that brings us together over shared appreciation for good food and good company.
Why This Recipe Rocks:
Caprese Stuffed Portobello Mushrooms offer a delightful combination of flavors and textures that elevate the classic Caprese salad to new heights. With juicy Portobello mushrooms as the base, creamy mozzarella cheese, ripe grape tomatoes, and fresh basil come together in perfect harmony. The addition of homemade balsamic glaze adds a sweet and tangy finish, tying all the flavors together for a truly unforgettable culinary experience.
Ingredients:
- Garlic butter:
- 28 grams (2 tablespoons) butter
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley
- Mushrooms:
- 5-6 large Portobello Mushrooms, stems removed, washed, and dried thoroughly with a paper towel
- 5-6 fresh mozzarella cheese balls, thinly sliced
- 150 grams (1 cup) grape or cherry tomatoes, thinly sliced
- Fresh basil, shredded for garnish
- Balsamic Glaze:
- 60 milliliters (1/4 cup) balsamic vinegar
- 2 teaspoons brown sugar (optional)
Directions:
- Preheat the oven to the grill/broil setting on high heat, and arrange the oven shelf to the middle position.
- In a small saucepan or microwave-safe bowl, combine the ingredients for the garlic butter. Melt the butter until the garlic is fragrant.
- Brush the bottoms of each mushroom with the garlic butter and place them, buttered side down, on a baking tray.
- Flip the mushrooms and brush any remaining garlic butter over the insides of each cap.
- Fill each mushroom with slices of mozzarella cheese and tomatoes.
- Grill or broil the mushrooms until the cheese has melted and turned golden brown, about 8 minutes.
- To serve, top the mushrooms with shredded basil, drizzle with balsamic glaze, and sprinkle with salt to taste.
Notes:
- For a quicker option, you can use store-bought balsamic glaze instead of making it from scratch.
- Ensure the mushrooms are thoroughly dried to prevent excess moisture during cooking.
- Feel free to customize the recipe by adding other toppings such as cooked bacon or sliced olives.
- Nutritional information per serving: (calories, fat, carbohydrates, protein, etc.) varies based on serving size and specific ingredients used.
